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Double Chocolate Layer Cake


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Rate this recipe 4.2/5 (23 Votes)


  • Cake
  • 1 3/4 cup all purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 cup freshly brewed hot coffee
  • Frosting
  • 6 ounces semisweet chocolate , coarsely chopped
  • 2 sticks unsalted butter, room temperature
  • 1 large egg yolk
  • 1 tsp pure vanilla extract
  • 1 cup plus 1 tbsp confectioner's sugar, sifted
  • 1 tbsp Instant coffee granules, optional



Step 1

Make the Cake
1. Preheat oven to 350. Spray Baker's Joy onto two 8" round cake pans. if you don't have baker's Joy-Butter two 8" cake pans and lined with parchment, butter the paper. Dust the pans with flour, tapping out excess.
2.In the bowl on a standing mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until fully incorporated
3. Pour the batter in prepared pans. bake for 35 minutes or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool 30 minutes in the pan, gently run a knife around edges to help release the cake, then invert cakes onto a wire rack to cool completely. Peel off parchment paper if used
Make the Frosting
1. In a microwave safe bowl, heat chocolate at high power in 30 second intervals, stirring,until most of the chocolate is melted. Stir until completely melted, then set aside to cool.
2.In the bowl of a Standing mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for one minute., scraping down the side of the bowl.At low speed , slowly beat in the confectioner's sugar, about 1 minute. If using the instant coffee- place instant coffee in a small bowl and add 2 tsp hot water to dissolve the coffee. Slowly beat in the coffee and cooled chocolate or just the cooled chocolate into the butter mixture until just combined

To Assemble
1. set a cake layer onto a cake plate with the flat side facing up, evenly spread 1/3 of frosting over the cake to the edge.Top with second cake layer, rounded side up. Spread the remaining frosting over the top and sides of cake. refrigerate for at least one hour prior to slicing

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